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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNT Y-- <br /> c/ `p' Greotrless grows her,. Time In: 9.50 am <br /> Time Out: 11:25 am <br /> Food Program Official Inspection Report <br /> Name of Facility: EL FORASTERO MEXICAN FOOD Date: 08/05/2020 <br /> Address: 1718 E HAMMER LN, STOCKTON 95210 <br /> Owner/Operator: DAVILA,JOSE M Telephone: (209)478-4128 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 08/19/2020 <br /> VIOLATIONS AND CORRECTIVE ACTIONS <br /> Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; <br /> 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health <br /> and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The 117°F temperature observed for rice and bean at hot holding (left side). Maintain this hot holding to <br /> be 135°F or above, or utilize time control. The rice and bean was discarded on site. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Chlorine test strips are not available during inspection. Provide test strip today to ensure and maintain <br /> the sanitizing solution with minimum of 100 ppm Chlorine. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Wiping cloths are observed to be let on the counter.Wiping cloths used for wiping food spills are not <br /> held in an approved sanitizing solution. Correct immediately <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> FA0001812 PRO162138 SCO01 08/05/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />